Make the adobo sauce by combining the vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor and puree on high speed until smooth.

Trim the fat from the meat, then slice the roast into 6 smaller pieces. Sear all sides of the chunks of meat in the oil in a large stockpot or Dutch oven over medium heat until browned. Add the adobo sauce to the meat, pour in the chicken broth, and add the bay leaves. Cover the pot, turn your stove to medium/low heat, and let the meat simmer (braise) for 5 to 6 hours, or until the meat easily flakes apart. Turn the meat every 30 minutes as it cooks. After 4 hours, keep the lid off the pot. At the 5-hour mark, you should be able to tear the meat apart into bite-size chunks with tongs.

As soon as your meat is in the pot, make the pico de gallo by combining all the ingredients in a bowl. Cover and chill for several hours while the barbacoa is cooking.

Just before the meat is done, prepare the pinto beans by combining the beans with the bacon fat and oregano in a medium saucepan. Simmer for 30 to 40 minutes, or until most of the liquid is gone and beans are soft. Keep the beans covered until the meat is ready.

Make the cilantro-lime rice by combining the water, rice, butter, and salt in a large saucepan. Bring to a boil over medium heat, then reduce the heat to low, cover the saucepan, and simmer for 20 minutes. When the rice is done, stir in the cilantro and lime juice. Keep the rice covered until you're ready to assemble the burritos.

Make each burrito by first heating a flour tortilla on a large skillet over medium heat, or wrapped in moist paper towels in the microwave. When the tortilla is warm, spoon a healthy portion of barbacoa meat into the tortilla, followed by the cilantro-lime rice, beans, pico de gallo, and your choice of cheese. You can also add sour cream and/or guacamole, if you like. Fold the bottom edge of the tortilla over the filling, then fold in the ends. Continue rolling the burrito up and away from you until it's rolled up tight, and consume.